One of the most nutritious salads I've ever made. It also leads on the taste front.
Ingredients
For the sauce:
- 2 tbsp olive oil
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp soya
- Spoonful of honey
- A bit of onion
- A tsp of chopped ginger
- 2 crushed cloves of garlic
- To taste: chilli flakes (optional)
For salad:
- Romaine lettuce as you like
- Glass of cooked quinoa
- 1/4 chopped red/white cabbage
- Half a cucumber
- A few radishes
- 1 chicken breast
For the chicken marinade:
- A little bit of soya
- Some ground smoked paprika
Cooking instructions
- Mix all the ingredients for the sauce in one bowl.
- I marinate the chicken for at least an hour (preferably overnight) with soya and smoked paprika (other spices are fine too). Bake in the oven at 190 C for 30 min.
- The bowl is filled with romaine lettuce, Bolivian balanda, a quarter of a cabbage, half a cucumber, radishes and a breast of roast chicken.
- Mix it all up and enjoy! If you want to eat the salad the next day, make sure you add the dressing just before you eat it to keep it crisp.
